How To Make... Sea Bass Caponata with Ed Baines

Celebrity chef and co-owner of Randall & Aubin Ed Baines show us how to make his new dish - The Sea Bass Caponata. This dish uses British sea bass which is fresh as can be aloft stuffed Romano peppers with a lemon herb sauce.

By Manchester's Finest | May 22nd '18

Watch Ed talk you through the recipe so you can make it at home, or pop into Randall & Aubin and save on the washing up!

Randall & Aubin’s Sea Bass Caponata Recipe

Ingredients

Method

Two Fillets of British Seabass
2 Romano peppers halved and deseeded
½ courgette, diced
½ aubergine, diced
1 celery stick, diced
½ red onion, diced
1 tsp. capers
2 tsp. pine nuts
2 tsp. raisins
2 tbsp. Red wine vinegar
1 tsp. sugar
500g potatoes, peeled and sliced thinly
1/2 bulb fennel
75g parmesan, plus extra for the end
1 clove of garlic, minced
200ml double cream
½ tsp ground fennel seeds
1 tsp. oregano
1 tsp. Marjoram
Pinch of course sea salt
4 tbsp. lemon juice
4 tbsp. olive oil 
  1. Start by taking the bulb of fennel and shaving it thinly with a sharp knife. Bring a pan of salted water to the boil, blanch the fennel and cook for five minutes. Take the fennel out with a slotted spoon and leave to one side. Blanch the thinly sliced potatoes in the fennel water for five minutes. Take out and set to one side.
  2. In a bowl, mix the potatoes, fennel, parmesan, garlic and cream until it is well combined and season to taste. Place the mixture into an ovenproof dish, sprinkle with the ground fennel and bake at 130° for an hour.  Take it out of the oven and top with the extra parmesan cheese and place back in the oven for a further 2-4 minutes under the grill to brown the top.
  3. Heat a tablespoon of olive oil up in a heavy-based saucepan. Add the vegetables and cook until slightly softened. Add the pine nuts and raisins and cook for another minute before adding the vinegar and sugar. Season to taste. Transfer the mixture into the halved peppers and roast in the oven at 130 for an hour until soft and golden brown.
  4. Make the dressing by combining the herbs, oil, lemon juice and salt in a bowl and whip well with a fork or small whisk to combine. Set aside while you cook the fish.
  5. Put the pan on the heat and place about a tablespoon of oil. Pat the fish dry with a little kitchen roll and season- this will help it stop sticking to the pan. Place the fish skin side down and cook for four minutes with the majority of the cooking on the skin side to make it nice and crisp.
  6. Plate up by placing the stuffed peppers on the plate and delicately placing the dish on top- skin side up. Finish with a drizzle of the dressing and serve with a chilled glass of white wine.